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Fever Fish Restaurant (Tangxing Road Branch)

Sichuan cuisine · ⭐ 4.4

No. 21, Tangxing Road, at the intersection of Zhangba North Road and Tangxing Road, Yuhuazhai Subdistrict

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Sichuan-style Stir-fried Pork

  Spicy Sichuan-style stir-fried pork is a dish made primarily with pork and vegetables such as green and red peppers. First, slice the pork and marinate it with seasonings. Then, cut the vegetables into segments and set aside. Next, heat oil in a wok, sauté葱, ginger, and garlic until fragrant, add the pork and stir-fry until it changes color. Finally, add the vegetable segments and appropriate seasonings, then quickly stir-fry until well combined.
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  Bashu Maoxuewang

  Bashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Boiling Black Fish

  A Sichuan dish made with fresh black fish, stir-fried quickly in a spicy, numbing sauce with vegetables like bean sprouts and chili peppers. The fish is tender and the broth is richly aromatic.
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  Oil-Poured Noodles

  Oil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
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  Potato and Chinese Cabbage Stew

  A hearty dish made by stewing potatoes and Chinese cabbage together, resulting in a comforting, savory flavor.
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  Braised Lamb Soup

  Clear stewed mutton is made primarily from mutton, with辅料 such as ginger slices and green onion segments, slowly simmered in clear water. During preparation, few seasonings are added to preserve the original flavor of the mutton.
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  Blanched Chinese Broccoli with Sizzling Oil and Mustard

  This dish features Chinese broccoli (gai lan) as the main ingredient. The broccoli is first blanched to retain its vibrant green color and crisp texture. Minced garlic, dried chili peppers, and other seasonings are placed on top, followed by a pour of sizzling hot oil to release their aromas. Finally, a sauce made from light soy sauce and oyster sauce is drizzled over. The finished dish is glossy, with a tender-crisp texture and prominent garlic and oil fragrance.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Sichuan Pepper Beef

  Sichuan pepper beef features tender beef slices marinated and stir-fried with fresh Sichuan peppercorns, ginger, garlic, and a special sauce, delivering a鲜嫩 texture with a unique numbing aroma.
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  Shaanxi Chicken Noodles

  A traditional noodle dish from Shaanxi featuring chicken and wide noodles tossed in a savory sauce, known for its rich flavor and satisfying texture.

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